4. Unmold – Place paper towels between cakes and cooling racks and unmold. Cool. Remove towels and chill or freeze as directed.

5. Fill – Choose moldable fillings such as custard, gelatin, ice cream, mousse or even fresh fruit, adding just enough glaze to coat. Spread filling into ‘tunnel’ areas of BOTH shells or use side ‘B’ of BOTH molds to bake fillings, such as classic cheesecake.